Larger structure at top of finished loaf
I've noticed on my last two bakes - one a boule and the other a focaccia - that there are much larger bubbles at the top of the structure of the crumb. What does this imply? I'm still pretty happy with how they look, but I'm wondering if it means something that this happened a few different times. I had a few other bakes with a different starter where the crumb was the same level of openness, but more scattered in terms of the larger and smaller openness. Any ideas?